By IANSlife

November 20, 2022 (IANSlife)  Soups are an excellent method to stay hydrated and satisfied because they are primarily liquid. Your immune system gets a boost from them. You can ward off the flu and colds with soup, and they also work as a fantastic remedy for illness. The majority of soups are packed with ingredients that combat sickness.

Recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.

Carrot and ginger soup

Ingredients                           Quantity

• Olive oil                                  1 tbsp
• Ginger                                    1 tbsp
• Celery                                      1 tbsp
• Diced carrots                          100 gms
• Vegetable stock                      300 ml
• Sugar                                       2 tbsp
• Salt, pepper                             according to taste
• Mint leaves, ginger sticks          to garnish 

Method

• Heat 1tbsp of olive oil in a pan and sauté 1tbsp of ginger and 1tbsp of celery.
• Add 100gms of diced carrots and sauté for 10 minutes.
• Add 300ml vegetable stock and continue to cook till the carrot is cooked.
• Remove from heat and blend. Strain through a strainer and add 2tbsp of sugar if required
• Add salt & pepper to taste.
• garnish with mint leaves and ginger sticks and serve hot

 

Kala Channa and ankuritmoong Shorba

Ingredients                                                      Quantity

• Black channa                                                                200 gm
• Sprouted green moong                                                 100 gm
• Ginger                                                                           20 gm
• Garlic                                                                             15 gm
• Green coriander                                                             25 gm
• Vegetable oil                                                                 50 ml
• Coriander seeds                                                              1 tsp
• Cumin seeds                                                                  1 tsp
• Gram flour                                                                     1 tbsp
•  Salt                                                                                To taste
• Black pepper(crushed)                                                   To taste
• Imli                                                                                 50 gm

Method:

• Soak black channa overnight. Soak Imli in 200 ml of water. Strain and reserve the liquid
• Change water, mix with 2/3 rd sprouted green moong, add salt and put to boil.
• Add crushed ginger and coriander to the pot. Cook till soft 
• Add smashed garlic followed by cumin and coriander seeds.
• When they start to crackle add gram flour and cook till sandy texture.
• Cool and keep aside.
• Blend black channa with a hand blender.
• Strain finely in another pan. Put on heat.
• Now add gram flour mix and cook for another 10 minutes till required consistency achieved. Now add tamarind water.
• Check for seasoning. Serve hot with boiled rice

 

Makai Shorba

Ingredients                                            Quantity

• Golden corn roasted                                       200 gm
• Vegetable oil                                                   15 ml
• Garlic clove                                                     5 no
• Ginger                                                             5 gm
• Cumin seeds                                                    3 gm   
• Coriander seeds                                              2 gm
• Maida                                                              10 gm
• Turmeric                                                          2 gm
• Salt                                                                  to taste           
• Black pepper                                                   to taste           
• Fresh coriander shoots                                   5 gm

Method:

• Blend half roasted corn to make a fine paste and coarsely grindthe remaining corn.
• Heat oil in a pan
• Add chopped garlic clove. When golden, add cumin and coriander
• Now add ginger, coriander shoots, turmeric and maida. Cook for another 2 mins till sandy texture.
• Now add water (approx. 100 ml). Cook for another minute
• Strain into another pan. Discard residue
• Now add pureed and coarsely grounded corn
• Bring to a boil and simmer to required consistency
• Check seasoning and serve hot with accompaniments

 

Quinoa Cauliflower Shorba

Ingredients                           Quantity

• Cauliflower                       150gm
• Quinoa                               50gm
• Onion                                50gm
• Garlic                                10gm
• Bay leaves                         01no
• Star anise                            02gm
• Vegetable stock                  100ml
• Oil                                      20ml
• Cream                                 10ml

Method:

• Take a pan, add some oil and heat it on medium flame.
• Add onion and Garlic, cook for 1 minute, then add bay leaf, star anise, Cauliflower and quinoa and cook for 5 minutes.
• Add vegetable stock then bring to boil, reduce heat for 10 minutes or until cauliflower and quinoa is cooked properly. Once cauliflower and quinoa is cooked properly, remove bay leaves and star anise.
• Transfer shorba to a large blender. Add small amount of stock and blend until creamy. Strain shorba and reheat and serve hot.
• Garnish with cream.

 

 

 

(This article is website exclusive and cannot be reproduced without the permission of IANSlife)

IANSlife can be contacted at ianslife@ians.in